I love the look of old fashioned candy canes. They add a touch of whimsy when hooked over the edge of a stocking or tangled up with ribbon on a gift. But, does anyone actually eat them? It seems that after the gifts are open and the stockings are no-longer hung, I find that I'm the proud owner of a dozen or more uneaten candy canes. Admittedly, before whisk + wander, I'd think nothing of tossing them away. But this year I saw project potential in these bright sticks of peppermint joy! I had tucked away a recipe for Chocolate-Peppermint Wafers published by Real Simple earlier in the year and this was the perfect opportunity to give it a try with my all-time favorite shortbread cookie.
Why I love these shortbread wafers
I believe shortbread is a 3 ingredient miracle, given to us by the butter gods. A melt-in-your-mouth, oh-so-buttery, fluffy-flakey cookie-crumble that makes grown men close their eyes and go "mmm". When I make shortbread I envision a burly Scottish dude kicking off his boots on a rainy day to settle in by the fire with a cup of hot tea (with Whiskey of course) and a plate of bite-sized shortbreads. Ah, Scotland. Thank you for Sean Connery, plaid and shortbread.
Tips, techniques + takeaways
This post-holiday treat couldn't be any easier. Just whip up a batch of shortbread. Dip in chocolate and sprinkle with crushed candy cane. I made a batch to thank the neighbors for plowing our driveway while we were away on holiday. No more wasted candy canes for me.
Chocolate Peppermint Shortbread Wafers
Makes about 3 dozen
1/2 cup icing sugar, sifted
2 sticks salted cultured butter, room temperature
1 3/4 cup all-purpose flour, sifted
1/4 cup rice flour
6 oz semi-sweet chocolate (Scharffen Berger baking chunks)
1/2 cup crushed peppermint candy
Preheat oven to 350º. Sift flours together and set aside.
Cream butter and sugar until light and fluffy.
Add flours. Mix on medium speed until mixture becomes a delicate dough (it will be dry crumbs at first)
Shape dough into a ball and flatten slightly with your hands to form a disc.
Place dough disc between two sheets of lightly floured parchment paper. Roll to 1/4" thick. Remove parchment paper and dust with flour if dough becomes sticky.
Cut into 1.5" squares with a knife or pastry cutter. Re-roll scraps only once.
Dock with a fork, skewer or onion holder to release steam and reduce air pockets. Transfer cookies to parchment lined baking sheets.
Bake for 20-25 minutes (14-16 minutes for convection ovens) or until edges turn light golden brown.
Cool slightly on baking sheets then transfer to wire racks to cool completely.
When wafers are cool. Warm chocolate in a microwave safe pyrex on low heat, stirring frequently, until melted but not runny. Dip wafers in chocolate allowing excess to Drip off. Place on parchment lined baking sheets, sprinkle with crushed peppermint candy and allow to set (about 1 hour).
Store in an airtight container at room temperature for up to 3 days.